Bardhaman, West Bengal
Sitabhog
Snow white chhena strands with tiny gulab jamuns hiding inside. Looks like pulao, tastes like dessert.
80 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayChhena rice strands with mini gulab jamuns.
The original379kcalsame
6 gproteinsame
0 gfibresame
80minutessame
Classic sitabhog.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Knead chhena with rice flour into a smooth dough.
- 2Press the dough through a fine sev press into warm ghee and fry briefly without colour.
- 3Knead khoa with maida, roll pea sized balls and fry until dark brown.
- 4Make a thin syrup with sugar, water and cardamom. Toss strands and pearls gently in the syrup and leave 30 minutes.
Serve it like this
Mound sitabhog in a small bowl like a pulao, with the brown nikuti showing through, and serve at room temperature.
